Tuesday, November 18, 2008

Yummy Squash & Carrot Soup

Last night I decided I better use the squash that someone gave me before it went bad. So I searched online for a recipe and then made a few alterations. The result was delish, so here's the recipe if you wanna try it!

1 butternut squash (original recipe said 1/2 a squash - I used the whole thing)
3-4 tbsp. butter
2 tbsp. olive oil
1 onion, diced
1 lb. carrots, peeled and diced
3 cloves garlic, crushed or to taste (I used 4 cloves)
4 cups water (I used 5 cups but it would've been better with just 4)
salt & pepper to taste
1 pinch ground cinnamon
1/4 cup heavy cream

1. Preheat oven to 350 degrees. Cut squash in half and scoop out seeds. Place 1-2 tbsp. butter in the seed cavity. Roast in oven for about 1 hour or until squash is soft. Scoop squash out of skin using a large spoon and set aside.
2. Heat olive oil in large saucepan or soup pot over medium heat. Add chopped onion and garlic and cook, stirring until onion is translucent. Pour in water and add squash and carrots. Bring to boil and cook for at least 20 minutes or until carrots are tender.
3. Puree mixture in blender or using an immersion blender. Add boiling water if necessary to thin. Season with salt and pepper and cinnamon. Serve with a swirl of cream if desired. (I actually added the 1/4 cup cream to the soup and stirred before serving).

I also made some basmati rice and ate my soup over the rice. Yummy, and great for a cold fall day!